采用O2(2%)+CO2(5%)+N2(93%),O2(80%)+CO2(5%)+N2(15%),O2(80%)+CO2(20%)气调比例包装新鲜竹笋,研究不同气调处理对竹笋保鲜效果的影响。评测竹笋在保存期间水分损失率、L 值、电导率、多酚氧化酶活力、过氧化物酶活力、抗坏血酸、感官品质的变化。结果显示,O2(80%) +CO2(20%) 组水分损失少,L值变化小,电导率上升缓慢,PPO,POD 酶活力低,抗坏血酸含量高,感官品质得分高,贮藏保鲜效果好,贮藏至15d, 仍具有良好的商品品质。

Bamboo shoots were packaged in CPE bags with different gas ratio, i. e. ,O2(2%)+CO2(5%)+N2(93%),O2 (80%)+CO2(5%)+N2(15%) and O2(80%)+CO2(20%). The preservation effect of different modified atmospheres on fresh bamboo shoots was studied. Water loss, L value, conductivity, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, ascorbic acid content, and sensory index were determined. The results indicated that water loss, the change of L value and conductivity, the activity of PPO and POD, and sensory change were the lowest in the package with O2(80%)+CO2(20%), in which bamboo shoots were still of good quality with high level of ascorbic acid content after 15 days of storage.